Laphing

Laphing is the cold, jelly-noodle snack that took Kathmandu by storm. Thin ribbons of mung-bean jelly are dressed with a bold sauce of garlic, chili oil, soy, and Sichuan pepper, then piled over crunchy cucumber. Vendors assemble it by the plateful at street stalls, and one taste explains the lines. It arrived with Tibetan traders and became a city icon. Mostly eaten in the warmer months, it is the rare street food that cools you down while it fires you up.

Cool ribbons with a fiery garlic-chili bite

The noodles are slippery and refreshing, with a gentle bounce, while the sauce hits with heat, garlic, and a numbing tingle from Sichuan pepper. The cucumber keeps it crisp and cool against all that fire, and sesame adds a toasty finish. It is a snack that wakes up your whole mouth — and one of the most addictive things you will ever eat cold.

Craving more? Explore all Nepalese Kitchen recipes.

Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.

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